Friday, March 6, 2015

Cashew-Pistachio Crusted Chicken with Herbed Couscous

This healthy dinner for one is perfect for a Friday night when you want to indulge in some yummy cooking and have some extra time to spare. The combination of nut crusted chicken tenders and herbed couscous is like a childhood favorite all grown up. You can say goodbye to the days of eating easy mac and chicken fingers. This pasta and chicken dish is so much healthier, fresher, and way more delicious.

Cashew-Pistachio Crusted Chicken with Herbed Couscous (1)
Cashew-Pistachio Crusted Chicken with Herbed Couscous
serves 1
 
For the chicken:
2 chicken tenders
1 egg yolk
2 tbsp pistachios, chopped
2 tbsp cashews, chopped
dash of paprika
salt and pepper, to taste
 
For the couscous:
½ cup boiling water or broth
3 tbsp shredded parmesan cheese
1/3 cup couscous
¼ tsp Italian seasonings
salt and pepper, to taste
 
Preheat your oven to 400 degrees. Toss the pistachios, cashews, paprika, salt, and pepper together. In a bowl, whisk the egg yolk. Dip the chicken tenders in the egg and then coat with the nuts. Cook on a baking stone for 20 minutes, or until the internal temperature of the chicken is 165 degrees. Meanwhile, stir the boiling water into the couscous. Cover and allow it to sit for 10 minutes. Mix in the cheese, seasonings, and butter. Serve the chicken and couscous together.

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